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Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 


Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …
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Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  

Ingredients:

130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut
Method:

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water…

Pumpkin Pie

Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely squash plant.

Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again. 

Did I mention it was also dairy free..?

Ingredients
(Makes 14)

750g pumpkin, peeled, de-seeded and chopped500g shortcrust pastry (Jus Rol Pastry Block)Plain flour. for dusting100g coconut sugar (Biona Organic Coconut Palm Sugar)1/2 tsp salt1/2 tsp ground cinnamon 1/2 tsp ground nutmeg2 eggs, beaten 20g sunflower spread (Pure Sunflower) 200ml Almond Cream (EcoMil Cuisine Amande)Method
Pre-heat oven to 180C Place the chopped pumpkin in a large saucepan, boil OR steam until soft. Drain then let cool. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose…

Classic Panzerotti

My "Zia Bruna" (auntie) is renowned for her panzerotti parties in the summer, something I always look forward to every year as they are truly amazing! I have always promised myself that I would try and recreate them back home however, with ingredients being slightly different I have always been worried that they would never come even close so never bothered... until today!

The request came from my husband and what with my vegan sister back from Italy I took on the challenge and made two batches... and guess what? They were a hit! I cannot tell you how proud I was with my first attempt.  


Ingredients
(Makes 14)

600g Strong White Bread Flour320ml Water40ml Olive Oil1 sachet Hovis Fast Action Bread Yeast 8g sugar8g salt400g Vitros Violife Vegan Cheese (grated) or diced Mozzarella for non vegans500g Chopped Tin TomatoPinch of saltMethod
In a jug mix the water, olive oil, sugar and yeast.

Place the flour in a large bowl or clean work surface then add the liquid slowly while mixing wit…

Goji Berry Granola

Since I realised the amount of sugar in shop bought granolas I have taken a vow to make my own from now on, at least that way I know exactly what's in it and it doesn't feel like I'm crunching my way through pieces of sugar! You'll need a large container for this batch as it's quite substantial - I love my Kilner cliptop storage jar as it's so versatile and keeps anything I store extremely fresh. Ingredients: Zest of 2 large orangesJuice of 1 large orange2 tbsp Coconut Oil (I use Lucy Bee)2 tbsp Biona Coconut Nectar (or honey if preferred) 1 tbsp Vanilla essence300g Almonds100g Chopped Almonds200g Cashews 100g Hazelnuts 80g Pecans 100g Pumpkin seeds100g Desiccated coconut50g Flaxseeds25g Chia seeds2 tsp Cinnamon1 tsp Mixed spice100g Goji Berries
METHOD Preheat the oven to 180°C In a Pan melt the coconut oil then combine the orange zest, juice, coconut nectar and vanilla essence - put aside. Combine all the nuts, seeds, cinnamon and mixed spice then pour over the dry i…

Blackberry, Almond & Coconut Oat Bites

We moved into our new home in February of this year and every month the garden has proved to be a beautiful urban oasis of delightful surprises, from the beautiful flowers and shrubs to many visitors of the wild we never really experienced in our previous home only two miles down the road. 

The month of August brought to fruition the blackberry... the first lot picked were devoured "au naturel", however I wanted to use the second lot in a recipe although it wasn't enough to make jam or ice-cream so I used then as a hint of berry in some moorish and crumbly oat bites.


Ingredients:

250g buckwheat flour100g ground almonds200g Biona coconut palm sugar2 tbsp Biona coconut nectar280g sunflower spread100g dessicated coconut2 large eggs100g oats (gluten free) 200g blackberries (this is all I had, however I should have doubled the amount)

Method:

Preheat oven to 160C and line a baking tin with grease-proof paper.

In a large bowl, combine the flour, oats and sugar. With a wooden spoon m…

Gin & Tonic Birthday Cake

It was my not so baby sister's 22nd birthday last week so I decided to surprise her with a favourite tipple of hers but in cake form... aahh the wonderfully English G&T; my go-to refreshment on a lovely night out (and in!).


Now Eat/Drink Responsibly Folks!

Ingredients: 200g unsalted butter softened200g caster sugar200g self raising flour4 eggs4 tbsp tonic water 2tbsp gin of your choosingFor the frosting: 250g unsalted butter softened500g icing sugarJuice of one lime5tbsp gin of your choosing Method: Pre-heat the oven to 180c and line/grease two 20cm cake tins Cream together the butter and sugar until light and smooth - ensure to use a spatula to mix in the mixture stuck to the side of the bowl. Add the beaten eggs to the mixture very slowly while continuing to whisk. Sift in the flour and fold careful into the mixture - stir in the tonic water. Divide the well combined cake mix into the two baking tins and bake for approximately 25 mins until golden, springy and a toothpick comes out cl…